Braised fish with sauce

Stewed fish with sauce

Raw materials for stewing and adding Jiyu in sauce:

Jiajiyu 1000g, diced meat 50g, mushroom 25g, soybean oil 250g (actual consumption 60g), sugar 100g, cooking wine 25g, vinegar 75g, soy sauce 25g, monosodium glutamate 5g, onion 20g, chicken soup 500ml, sesame oil 10g, ginger 15g, garlic 10g, sesame oil 3G, refined salt 7.5G, pepper noodles 1g, chili noodles 2G, soy sauce 10g.

The procedure of stewing fish with sauce is as follows:

1. Wash the graded fish, remove the scales, viscera and gills, wash them, cut them on both sides of the fish body obliquely, put them into a porcelain basin, wipe them inside and outside with salt, pepper noodles, scallion powder and ginger powder, marinate them for 2 hours, remove the scallion, ginger and pepper noodles, control them dry and wait for use.

2. Heat up the frying pan, pour in 250 grams of soybean oil, and when it is 70% hot, put in Jiajiyu. When the oil skin is slightly hard, take it out, control the oil and set it aside.

3. Leave 35 grams of oil in the frying pan, heat it, add diced meat and mushrooms, stir fry a little, enlarge the sauce, stir fry a few times, add green onion, ginger, garlic, cooking wine, soy sauce, vinegar, sugar, chicken soup, chili noodles, when the soup is boiling, add Jiyu, and simmer for half an hour. When the soup is thick, put the fire to collect the juice and pour sesame oil on it.

Characteristics of braised Jiyu in soy sauce:

It is delicious, nutritious, sweet and spicy.

Braised fish with sauce

This dish is spread into the raw material, fried first and then stewed. The color is ruddy, and the meat is fresh and tender

The special flavor of sweet flour sauce after stewing is delicious and unique.

[raw materials]

1 Jiaji fish (about 750 g), 25 g Shuifa winter bamboo shoots, 10 g Shuifa Tricholoma, sweet flour sauce

15 grams, 1 gram of refined salt, 25 grams of soy sauce, 15 grams of Shaojiu, 200 grams of clear soup, 1 gram of monosodium glutamate, 1 section of green onion

Ginger 1 piece, white oil 100 grams.

[preparation method]

1. Preparation: scale the fish, remove the gills, cut the abdomen to remove the internal organs, wash the fish, and draw on both sides of the fish

Cut the bamboo shoots into 4.5cm long and 1.5cm wide slices,

Slice the mushroom into thin slices.

2. Cooking: put the frying spoon on low heat, add white oil and heat it to 70%. Put the fish in the spoon and fry it on both sides

When red, add green onion, ginger, soy sauce, clear soup, Shaojiu, winter bamboo shoots, mushroom, buckle the platter and simmer for 5 minutes,

Turn over the fish and simmer until cooked. Remove the scallion and ginger. Put the fish into the fish plate. The soup in the spoon is muddy and water it

On the fish.

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